Penne with Grilled Tuna and Crisp Fried Capers
Elevate your weeknight dinners with this bright and flavorful Penne with Grilled Tuna and Crisp Fried Capers. This Mediterranean-inspired recipe combines tender al dente pasta with perfectly grilled, flaky tuna steak and a zesty garlic-lemon sauce infused with fresh parsley and a hint of red pepper flakes for just the right amount of heat. The real star of the dish? Delightfully crispy fried capers that add an irresistible crunch and salty pop to every bite. With just 15 minutes of prep time and 25 minutes to cook, this dish is both sophisticated and easy to prepare, making it perfect for a quick yet elegant meal. Serve it steaming hot, garnished with fried capers for a restaurant-quality finish that's sure to impress. Perfect for seafood lovers seeking a pasta dish packed with bold, fresh flavors!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 pieces (6 oz each) tuna steak
- 3 tbsp (drained) capers
- 5 tbsp extra virgin olive oil
- 3 large (minced) garlic cloves
- 1 lemon lemon zest
- 3 tbsp lemon juice
- 2 tbsp (chopped) parsley
- 0.5 tsp red pepper flakes
- 0.5 tsp (adjust to taste) sea salt
- 0.5 tsp (freshly ground) black pepper
- 2 tbsp all-purpose flour
Instructions
Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, pat the tuna steaks dry with a paper towel and season them with a pinch of salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Grill the tuna for 2-3 minutes per side for medium-rare, or until the desired level of doneness is reached. Remove from heat, set aside to rest for 5 minutes, then slice into bite-sized pieces.
In a small bowl, toss the drained capers with the flour to coat lightly.
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Fry the coated capers for 2-3 minutes until they puff up and become crisp. Remove with a slotted spoon and let them drain on a paper towel-lined plate.
In a large skillet or pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
Stir in the lemon zest, lemon juice, and chopped parsley. Add the cooked penne to the skillet and toss to coat. If the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Gently fold in the grilled tuna pieces and adjust the seasoning with additional salt and black pepper, if needed.
Divide the pasta among serving bowls and sprinkle the fried capers on top for a crispy finish.
Serve immediately and enjoy your Penne with Grilled Tuna and Crisp Fried Capers!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 458 mg | 20% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
